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Vegetarian Chili Recipe

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With the abundance of beans, vegetables and flavor in this spicy chili, you'll never miss the meat! My family has been enjoying this meal for many years.
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 10 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1 cup chopped fresh mushrooms
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 4-1/2 cups water
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 medium tomato, chopped
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon cayenne pepper, optional

Nutritional Facts

1 serving (1 cup) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 747 mg sodium, 20 g carbohydrate, 6 g fiber, 5 g protein.

Directions

  1. In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Vegetarian Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p15

Nutritional Facts

1 serving (1 cup) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 747 mg sodium, 20 g carbohydrate, 6 g fiber, 5 g protein.

Reviews for Vegetarian Chili(1)

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MY REVIEW
Reviewed Nov. 17, 2008

This was good. A little spicy for the kids. Next time I will prepare it with 2 cans of beans and reduce the chili powder to 2 tablespoons.

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